南宋陈无择著《三因极一病证方论》中控涎丹 ,乃十枣汤衍化而出 ,为大戟、甘遂、白芥子三味组成。历代医家运用控涎丹治疗内、外、妇科多种疾病 ,疗效显著。作者在临证时 ,对形体丰满肥胖 ,痰湿体质所致的痰饮水湿证 ,久治难愈的疑难痛证、肿瘤等 ,应用控涎丹治疗 ,常收捷效。1 In the Southern Song Dynasty, Chen did not choose the “Three Causes of a Disease Syndrome” to control Dan Dan, which was derived from the Shi Zao Tang. It was composed of three flavors: Otsuka, Ganzi and Baiduzi. The ancient doctors used Qidan Dan for the treatment of a variety of internal, external, and gynecological diseases with significant curative effect. When the clinical syndrome was applied, the authors used the controlled Dandan treatment to treat the symptoms of obesity, phlegm and dampness, phlegm and dampness due to phlegm, and long-term refractory symptoms. 1